CHEF JOHN'S SHRIMP FRA DIAVOLO
This recipe features the devilishly delicious shrimp fra diavolo, or 'shrimp brother devil' if we are being literal for comic effect. It's really good and turns any pile of pasta or rice into a memorable meal. Some people like to add a little lemon, but I don't think it needs it unless your wine is too sweet.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
- Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl.
- Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds.
- Pour white wine into onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
- Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 12.5 g, Cholesterol 172.6 mg, Fat 8.2 g, Fiber 2.7 g, Protein 20.8 g, SaturatedFat 1.3 g, Sodium 906.6 mg, Sugar 2 g
EASY SHRIMP FRA DIAVOLO
A spicy, delicious seafood pasta that is easy to make but will still impress your guests. Serve over linguini, garnish with fresh parsley and Parmesan cheese.
Provided by Brian Genest
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 14
Steps:
- Place shrimp in a resealable container or zip-top bag. Add red pepper flakes, lemon juice, and salt; toss together. Seal and let marinate for 1 hour.
- Pulse vine tomatoes in a blender until smooth.
- Melt butter in a frying pan over medium-low heat. Add marinated shrimp and increase heat to medium. Cook and stir until slightly browned on the outsides but not cooked through, about 1 1/2 minutes. Remove shrimp and set aside.
- Add a splash of white wine to the frying pan and scrape up any browned bits from the bottom using a wooden spoon. Pour in olive oil. Add onion to the hot oil and saute until translucent, about 5 minutes. Stir in garlic and cook for 30 seconds. Pour in remaining wine and cook until reduced by half, 6 to 8 minutes.
- Add the pureed tomatoes, plum tomatoes, basil, parsley, and oregano to the sauce. Reduce heat to medium-low. Simmer, stirring frequently, until flavors combine, about 25 minutes. Toss shrimp back into the pan and cook until heated through, about 5 minutes more.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 13.8 g, Cholesterol 180.2 mg, Fat 8.5 g, Fiber 4.5 g, Protein 21.3 g, SaturatedFat 2.8 g, Sodium 815.6 mg, Sugar 5.9 g
SHRIMP AND SCALLOP STIR-FRY
Steps:
- Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
- Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g
SHRIMP & LINGUINE FRA DIAVOLO
Steps:
- Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
- Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
- Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.
SHRIMP & SCALLOP FRA DIAVALO
This delicious, spicy Italian favorite will win over your guests and you'll feel like a pro chef when you make it! The recipe is a variation on the Monkfish Fra Diavalo recipe by Cooks Illustrated. Since monkfish is not readily available everywhere, I use frozen shrimp and scallops instead. Feel free to substitute equal portions of lobster or your favorite firm, white fish.
Provided by Faux Chef Lael
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring 4 quarts salted water to rolling boil, covered, in large stockpot. You will add your pasta to the water during the 8 minute simmer of the sauce (see below.).
- While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss seafood, half of red pepper flakes, 2 tablespoons olive oil, and 1 teaspoon salt in medium bowl. Add seafood to skillet and quickly toss for about 30 seconds. It will not be finished cooking, but you will finish it later. Remove from heat and add cognac; let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat. Wave a flame over skillet until cognac ignites; shake skillet until flames subside, transfer seafood to medium bowl, and set aside.
- Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add 2 tablespoons olive oil and 5 tablespoons garlic; cook, stirring constantly, until garlic foams and is sticky and straw-colored, 7 to 10 minutes. Add remaining red pepper flakes, 1 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved seafood and accumulated juices, remaining 1 tablespoon garlic, and parsley and simmer until seafood has heated through, about 1 minute longer. Off heat, stir in butter until melted.
- Meanwhile, while sauce simmers, add pasta to the boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta. Transfer drained pasta back to now-empty stockpot; add about 1/2 cup sauce (without seafood) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving bowls, top with a portion of sauce and seafood, and serve immediately with freshly grated Parmesan and a nice, crusty bread to soak up the sauce!
Nutrition Facts : Calories 919.9, Fat 23.6, SaturatedFat 6.2, Cholesterol 185.4, Sodium 2336.8, Carbohydrate 112.9, Fiber 8.9, Sugar 15.4, Protein 48.6
SHRIMP FRA DIAVOLO
Provided by Giada De Laurentiis
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.
SEAFOOD FRA DIAVOLO
Steps:
- Make the marinara sauce in a large pot. You can make this a day or two before. First saute the onion in 1T olive oil. once it starts to soften, lower the heat and add the chopped garlic clove. Add 2 cans (28 oz each) of crushed tomatoes. Add 2T or more of parsley, oregano and basil. Add 1 tsp salt, 1 Tbsp fresh black pepper. Add 1 Tbsp hot red pepper flakes. Bring to a boil. Float a bay leaf on top. Cover and lower flame and simmer for 30 minutes stirring occasionally. After 30 minutes, remove bay leaf. Adjust spices to taste. Cool to save or use in recipe.
- De-grit the clams (soak in cold water bath with salt three times for 20 minutes each) and scrub. Get rid of dead ones.
- De-beard the mussels but pulling it down to the hinge at the flat end of the shell and then scrub. If a mussel is open, gently tap it on the counter and see if it closes. If it doesn't throw it away. It's dead. Also, if it's shell is cracked, to toss it too.
- Remove the muscle from the scallops. It's a tough piece attached to the side..
- Devein and remove the shells from the shrimp.
- Bring a pot of water (large enough to hold all the clams and mussels with room to spare) to a boil in the highest heat and add littleneck clams to the boiling water and cover. Cook until shells have opened, about 3-5 minutes. Then add mussels and cover for another 5 minutes. (watch that it doesn't boil over). Remove shellfish with a large slotted spoon and rinse with hot water in a colander. Put them all in a big bowl.
- Start heating the sauce. I used a Dutch oven for the sauce (A giant hot tub for the seafood). Stir slowly and when the sauce is reaches a boil lower to a simmer. Add the clams and mussels. Add 1 cup of chicken or fish stock.
- Prepare the rest of the seafood and once prepared as listed below and then dump the whole thing into the sauce and simmer for 20-30 minutes in total. Here are the details:
- Heat 2 Tbsp olive oil in a pan.
- Add scallops and sear 2 minutes. Turn them over.
- Add clam meat and calamari and sauté for 1 minute.
- Add shrimp. 1 minute per side.
- Add 1 cup of dry white wine and let the alcohol burn off. Do this right after you put the shrimp on.
- Boil 1 box of linguini in salted water for about 10 minute to get al dente. Drain and rinse in hot water. The linguini can also (less desirable) be prepared ahead of time and put to the side if need be.
- Spoon seafood over pasta. Garnish with a handful each of fresh chopped parsley and basil (about 1 cup in total) and serve.
FRA DIAVOLO SAUCE WITH PASTA
Steps:
- In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 46.3 g, Cholesterol 51.8 mg, Fat 8.9 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.3 g, Sodium 655 mg, Sugar 4.1 g
More about "shrimp scallop fra diavalo recipes"
BEST SHRIMP FRA DIAVOLO (20 MINUTS) | THE MEDITERRANEAN …
From themediterraneandish.com
4.9/5 (54)Category EntreeCuisine ItalianCalories 194 per serving
SHRIMP FRA DIAVOLO - SPICY ITALIAN SEAFOOD RECIPE - SIP …
From sipandfeast.com
SHRIMP FRA DIAVOLO – A COUPLE COOKS
From acouplecooks.com
5/5 (6)Total Time 30 minsCategory Main DishCalories 236 per serving
SHRIMP FRA DIAVOLO RECIPE | LITTLE SPICE JAR
From littlespicejar.com
SHRIMP FRA DIAVOLO - LIDIA
From lidiasitaly.com
SHRIMP FRA DIAVOLO RECIPE – RAO'S SPECIALTY FOODS
From raos.com
SHRIMP FRA DIAVOLO RECIPE (WITH SPICY TOMATO SAUCE) | KITCHN
From thekitchn.com
SHRIMP & SCALLOP FRA DIAVALO - PLAIN.RECIPES
From plain.recipes
SCALLOP FRA DIAVOLO (SPICY SEAFOOD PASTA) - CHAMPAGNE TASTES®
From champagne-tastes.com
SHRIMP FRA DIAVOLO RECIPE - CILANTRO PARSLEY
From cilantroparsley.com
BEST SHRIMP FRA DIAVOLO RECIPE - HOW TO MAKE SHRIMP …
From delish.com
SEAFOOD FRA DIAVOLO | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
SHRIMP FRA DIAVOLO – GIADZY
From giadzy.com
HOW TO MAKE SHRIMP FRA DIAVOLO | TASTE OF HOME
From tasteofhome.com
SHRIMP FRA DIAVOLO PIZZA {PIZZA HOME CHEF GIVEAWAY} | GIMME …
From pinterest.ca
SPICY ITALIAN SHRIMP FRA DIAVOLO RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love